Rib Eye Steak with Veggie Mash

Another go with the rib eye steak, check another try here- link :)
Veggie mash (the usual recipe here)
Some fried onions and rib eye steak (just salt and blackpepper)
Boiled green beans and that's it!
Served with some yummy guacamole (it really goes with any meat)

Yummy (but easy) Saturday night dinner

We invested on some good quality sea-bass fillets and it was so worth it!
Wash the fillets quickly under water, season with black/whitepepper and salt and fry on both sides( Start with skin side down)

Served with boiled broccoli and spinach/mushroom sautee
Spinach/mushroom sautee
Add Olive oil into a large skillet that's on medium-high heat.
Saute garlic and chopped mushrooms and saute with almond milk for 5 minutes or until tender (if you don't have almond milk olive oil is enough, however almond milk brings more taste)
Add spinach, and stir to coat with mushroom mixture. Add olive oil if gets too dry

Breakfast Veggie Patties - Whole life challenge recipe

Great use for your left over veggie mash! Veggie mash recipe click here
Just add two eggs to the mash, mix well and fry either as a whole or in small patties.

Served with apple/plum smoothie (really good combination!) and roasted pork slices (Even a small roasted pork lasts for quite many days :)

Trout with Veggie Mash

Waitrose has these great oven bags, so I decided to try it out. You could also by your own oven bag, season the fish and that's it. When choosing your fish ensure to ask it to be scaled, guts removed and de-boned. After that you can salt the fish, add lemon or herbs inside the fish and either grill or roast in oven, simple!
When selecting the fish, it should look moist, shiny, well-rounded and not dry or dull looking. A general rule is to cook a fish 10 minutes for each inch of thickness.

Veggie mash
Boil peeled carrots, sweetpotatoes and turnips, once boiled pour the water away, add a knob of butter and mash

Served with broccoli and re-take of CurryCoconut Veggies

'Re-take' CurryCoconut Veggies

• Baby spinach leafs
• Beansprouts
• Half Onion
• Garlic
• Tomato puree (needs to be organic, check that its pure tomato, nothing added in!)
• Black pepper
• Salt
• Curry powder
• Sesame seed oil (not mandatory but will bring a very nice flavor!)
• Cherry Tomatoes (not mandatory)

1. Chop onion, garlic and sautee briefly in olive oil/2 teaspoons tomato puree
2. Add chopped spinach, beansprouts, sesame oil (approx 1 teaspoon) add olive oil if gets too dry. Season with curry, salt, pepper. 
3. Add cherry tomatoes if you have
4. 
   

Roasted chicken with CurryCoconut Veggies

Getting used to cook according to Whole Life Challenge, not as hard as first, especially in the grocery store, amazing how many isles I can skip  :)

Ingredients might seem expensive but if you plan what you're cooking you can save money when using left overs.
The coconut milk was used for muffins and also hubby used for breakfast (he likes mixing raising, pumpkin seeds, Chia seeds (high in protein), banana and pour in just a little bit of coconut milk

I have the sesame seed oil stored, its a great addition to dull salad or veggies, but don't overdo with it!
I buy different nuts in one shopping, then just ensure those are packed to avoid getting moist. Buy unsalted nuts (whatever nuts you buy), as otherwise you will adapt into unhealthy eating/snacking. Also plan from where you're buying the nuts, and buy bigger packs and then divide into smaller bags- again, saving money! Found a nice little organic/whole food store just next to Spitalfields market that have good selection of organic nuts and dried fruits

Roasted chicken with CurryCoconut Veggies
Roasted chicken from waitrose (needs to be the plain one!

CurryCoconut Veggies

• Baby spinach leafs
• Beansprouts
• Bamboo shoots
• 1 fresh chili
• Onion
• Garlic
• Ginger
• Tomato puree (needs to be organic, check that its pure tomato, nothing added in!)
• Black pepper
• Salt
• Curry powder
• Coconut milk (left overs from baking)
• Sesame seed oil (not mandatory but will bring a very nice flavor!)
• Cashew nuts ((not mandatory)

1. Chop onion, garlic, chili, ginger, 2 teaspoons tomato puree and sautee briefly
2. Add chopped spinach, bamboo shoots and beansprouts, sesame oil (approx 1 teaspoon) add olive oil if gets too dry. Season with curry, salt, pepper. 
3. Add coconut milk and keep cooking on low heat for 15minutes
4. If you add cashew nuts, roast them on a separate dry pan before adding in

Served with roasted plain chicken

RIb Eye Steak with Veggie Mash

Rib Eye Steak with Veggie Mash

Take the meat out of fridge well before cooking to ensure its room temperature
Add salted and peppered steak and cook, flipping every 15 to 30 seconds until the desired internal temperature is almost reached.

 Veggie Mash
Boil peeled and chopped carrots and sweet potatoes until fully cooked. Pour away the water and mash and add a knob of butter - ready to be served!

Almond Flour Carrot Muffins - 'Take one' (Gluten and Sugar-Free)

Makes 4 large muffins
This was the 'take one' meaning first try hence did not do a bigger dough
These turned out really nice! I can recommend to all whole life challengers :)

• 1 1/2 dl of almond flour
• 1/2 dl chopped walnuts
• 1/2 teaspoon baking soda (bicarbonate of soda)
• Juice of 1/4 lemon
• 3 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 teaspoon grated Cardamom
• 2 eggs, beaten
• 3 tablespoons olive oil
• 4 tablespoons coconut milk
• 1 1/2 dl (200 g) grated carrot 

just before going to oven

Out from the oven :)

Breakfast served; Muffin served with roasted pork

1. Preheat the oven to 170°C 
2. In a bowl place the almond flour, walnuts, baking soda, cinnamon, cardamom, nutmeg and stir to combine
3. In a separate bowl put the eggs, oil, lemon and coconut milk and whisk together. Add to the dry ingredients and fold through
4. Squeeze the excess water out of the carrots (if watery) then add them to the bowl. Fold in lightly. Spoon the mixture into the prepared muffin tin or cups and bake for 45 minutes, or until the cake springs back when pressed in the centre.